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Traditional Peruvian style stir-fry of sauted beef tenderloin, onions, tomatoes, cilantro, soy sauce, garlic with fried potatoes and rice
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Boil the broth in a small saucepan until reduced to 1 cup, about 8 minutes.
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Set aside.
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Bring 2 cups water and 1 teaspoon salt to a boil.
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Add rice.
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Cover, then reduce heat and cook about 15 minutes.
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Mix in the corn.
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Cover and let stand 5 minutes, then fluff the rice with a fork.
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Meanwhile, heat enough oil in a large, deep nonstick skillet to reach the depth of 1/8 inch.
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Add potatoes and fry until tender, about 10 minutes.
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Drain on paper towels.
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Heat the 2 1/2 tablespoons olive oil in a large skillet over high heat.
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Add the beef and saute until brown, 1 to 2 minutes.
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Using slotted spoon, transfer the beef to a plate.
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Add the onion wedges to the same skillet and cook until beginning to soften turning with tongs, about 2 minutes per side.
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Add the tomatoes, chile, cilantro, soy sauce, vinegar, and the reserved reduced broth and cook 2 minutes to soften the tomatoes.
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Add the beef and potatoes; toss to heat through.
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Spoon beef-potato mixture into shallow soup bowls.
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Serve rice mixture alongside.
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Restaurant Recipe: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
